DINNER AFTER 3 - Zanti Cucina€¦ · Zanti draws its name from one of the restaurant’s founders, Santiago Pelaez, whose affectionate nature and passion for pleasing others earned

D I N N E R A F T E R 3 P M

SA

LA

DS B R U S S E L S S P R O U T S

shaved Parmigiano, bacon, shaved boiled egg,

red wine vinaigrette, croutons

1 0

C A E S A R S A L A Dromaine, homemade Caesar dressing, croutons

9

S P I N A C Hcrispy pancetta, grilled pear, fried cream cheese

balls, dried cranberries, citrus balsamic vinaigrette

1 3

C A P R E S Efresh mozzarella cheese, heirloom tomatoes,

homemade pesto sauce, fresh basil

1 2

S I C I L I A S A L A Dmixed salad, mandarin segments, carrot,

Kalamata olives, cherry tomatoes, red onion,

oregano vinaigrette

1 0

ST

AR

TE

RS M U S S E L S

garlic, white wine, pomodoro sauce, crushed

red pepper, grilled rustic bread

1 6

A R A N C I N Ifried risotto balls, fontina cheese, spicy

arrabbiata sauce

1 1

F R I E D C A L A M A R Icrispy calamari, spicy arrabbiata sauce,

garlic aioli

1 3

E G G P L A N T PA R M I G I A N Apomodoro sauce, melted fresh mozzarella

cheese, parmesan cheese, fresh basil

1 1

B U R R ATA C H E E S Earugula, cherry heirloom tomatoes, extra virgin

olive oil, grilled rustic bread

add prosciutto +9

1 3

S H R I M P, Q U I N O A , & FA R R O S A L A Dwhite wine, garlic, and crushed red pepper

sautéed shrimp, cucumber, cherry heirloom

tomatoes, celery, watermelon radish, red onion,

cilantro, lavender, mint, red bell pepper,

yellow bell pepper, lemon vinaigrette

1 8

Z A N T I A R T I C H O K Epancetta, sun-dried tomatoes, stracciatella

cheese, white wine, olive oil

1 5

O V E N - R O A S T E D C H E E S E M E AT B A L L Sparmesan cheese, pomodoro sauce, basil,

grilled rustic bread

1 2

P I E M O N T E T R U F F L E R U S T I C B R E A DEuropean-style bread, garlic butter, burrata cheese,

truffle, crispy prosciutto, parmesan cheese

9

O C T O P U S C A R PA C C I Othin-sliced octopus, Kalamata olives, aioli,

mixed lettuce, lemon vinaigrette, cherry

heirloom tomatoes, coriander and parsley

1 6

B E E F C A R PA C C I Oarugula, cherry heirloom tomatoes, fried capers,

crispy shoestring potatoes, parmesan cheese,

lemon mustard dressing

1 8

C H A R C U T E R I Eprosciutto, smoked prosciutto speck, truffle

stracciatella cheese, fontina cheese, parmesan

cheese, rosemary honey, roasted pepper

and baby pickles

1 7

C H I M A N G I A B E N EE

NT

RÉ

ES T U S C A N B E E F F I L E T

bacon, taleggio cheese, crispy potatoes, baby

carrots, rosemary red wine mushroom sauce

3 9

R I B E Y E TA G L I ATAsliced rib eye, spicy mustard sauce, arugula,

cherry heirloom tomatoes, crispy potatoes

3 9

B R A I S E D B E E Fred wine sauce, polenta, carrots

3 2

B R A I S E D L A M B O S S O B U C Osaffron risotto

3 8

C H I C K E N P I C C ATAchicken breast, white wine lemon butter sauce,

capers, sautéed spinach, sage polenta

1 6

C H I C K E N PA R M I G I A N Alightly breaded chicken breast, spicy arrabbiata

sauce, fresh mozzarella cheese, tagliatelle pasta

with parmesan cheese sauce

1 9

S E A F O O D C I O P P I N Oscallops, shrimp, mussels, garlic, white wine,

spicy pomodoro sauce

2 8

M E D I T E R R A N E A N S A L M O Nlemon butter sauce, broccolini, capers

2 8

S C A L L O P Sjumbo scallops wrapped in bacon with quinoa,

farro, and brussels sprouts salad

2 9

B R A N Z I N O & C R A Bbaked branzino fillet filled with crab in lemon

butter sauce, heirloom tomatos, sautéed spinach,

capers, and red bell pepper

2 8

L A S A G N A B O L O G N E S Eclassic Italian lasagna with bolognese meat sauce

1 7

F R U T T I D I M A R Eblack tagliolini pasta, shrimp, calamari, clams,

mussels, baby scallops, white wine, pomodoro

sauce, red pepper flakes

option to substitute for risotto

2 3

B O L O G N E S Efresh tagliatelle pasta, parmesan cheese,

bolognese meat sauce

1 7

PA P PA R D E L L E A L L’ O S S O B U C Ofresh pappardelle tricolor pasta, saffron,

veal ossobuco sauce

2 4

M E AT B A L Lspaghetti pasta, slow-cooked meatballs,

tomato sauce, basil

1 6

C A R B O N A R Aspaghetti, pancetta, egg, parmesan cheese,

fresh black pepper

1 5

P E N N E A R R A B B I ATApomodoro sauce, garlic, parsley,

red pepper flakes

1 0

G N O C C H I M U S H R O O M Spotato dumplings, mushrooms, white wine,

parsley, crema

1 6

G N O C C H I S O R R E N T I N Apotato dumplings, pomodoro sauce, basil,

fresh mozzarella cheese

1 4

B R A I S E D B E E F R AV I O L Isage butter sauce with parmesan cheese

1 6

TA G L I AT E L L E N E R A N Ofresh tagliatelle pasta, zucchini, parmesan

cheese, basil

1 2

TA G L I AT E L L E A R T I C H O K Efresh tagliatelle pasta, pancetta, white wine, olive

oil, sun-dried tomatoes, stracciatella cheese

1 6

T R U F F L E & C H E E S E R AV I O L Ifontina cheese, taleggio cheese, burrata cheese,

parmesan cheese sauce, truffle oil

1 8

R AV I O L I D E L - P L I Nartichoke, ricotta, cherry heirloom tomatoes,

fresh basil, white wine sauce

1 5

M U S H R O O M R I S O T T Omixed mushrooms, parmesan cheese, sausage

1 7

PA

ST

AG

RIL

L B E E F F I L E T (8oz) 3 9

R I B E Y E (14oz) 3 9

C H I C K E N (8oz) 1 8

S A L M O N (8oz) 2 8

served with crispy potatoes and green beans

PIZ

ZA M A R G H E R I TA

tomato sauce, fresh mozzarella cheese,

fresh basil, extra virgin olive oil

1 3

P R O S C I U T T Otomato sauce, fresh mozzarella cheese,

prosciutto, arugula, parmesan cheese

1 7

N E A P O L I TA N P O R Ktomato sauce, fresh mozzarella cheese, sausage,

pepperoni, salami, oregano, basil

1 7

T E S TA R O S S Awhite sauce, mushroom, smoke prosciutto speck,

black pepper, fresh mozzarella cheese, fresh

arugula, crispy pancetta, truffle oil, blue cheese

1 7

Q U AT T R O F O R M A G G Iwhite sauce base, fresh mozzarella cheese,

blue cheese, fontina cheese, burrata cheese,

parmesan cheese

1 5

C A P R I C C I O S Atomato sauce, artichoke, mushroom, ham,

black olives

1 5

T H E S T E FA N O P I Z Z Aburrata cheese, truffle oil, mushroom cream,

smoked prosciutto speck

1 7

C A L Z O N Efresh mozzarella cheese, ham, mushrooms,

basil, parmesan cheese, tomato sauce

1 4

D I AV O L Apomodoro sauce, fresh mozzarella cheese,

extra virgin olive oil, basil, spicy Italian salami,

and peperoncino

1 5

V E G E TA R I A Npomodoro sauce, mushroom, zucchini,

asparagus, roasted red pepper, arugula,

artichoke, oregano, fresh mozzarella cheese

1 4

B R U S S E L S S P R O U T S C R I S P Y P O TATO E S

G R I L L E D A S PA R AG U S S AG E P O L E N TA

Q U I N OA & FA R R O G R E E N B E A N S

S I D E S 5 E A C H

G L U T E N - S E N S I T I V E PA S TA AVA I L A B L E U P O N R E Q U E S T

2 0 % G R AT U I T Y W I L L B E A D D E D F O R PA R T I E S O F 6 O R M O R E

Consumption of undercooked meat, poultry, eggs, or seafood may cause illnesses. Please alert your server if you have special dietary requirements.

Z1N

OV

19

Z A N T I C U C I N A . C O M | @ Z A N T I C U C I N A

Bringing together the best of each day.

L’ambiente, la compagnia, and l’ingrediente—the setting, the

company, the ingredients—all essential to the Italian experience.

Simple and unhurried, Zanti honors the Italian tradition

of bringing together the best of each day, from the thoughtfully

chosen ingredients to the families gathered in conversation to share

their stories and their meal. It is a place to feel yourself among

friends and to enjoy the gifts of time and food. If this sounds a little

sentimental, it probably should—this is how Zanti came to be.

Zanti draws its name from one of the restaurant’s founders,

Santiago Pelaez, whose affectionate nature and passion for pleasing

others earned him the nickname “sentimental Santi” from his very

large and teasing family. The joys of exploring food and cooking

and caring for those around him are among his earliest memories.

As he and his brothers grew their family’s hospitality business

over the years, and across several countries, it seemed inevitable to

everyone that Santiago would one day open a restaurant of his own.

That day has happily arrived. Together with his brothers and

acclaimed Italian chef Stefano Ferrero from Piemonte, Italy,

Santiago is delighted to welcome you to Zanti, now open for lunch,

dinner, and drinks each day of the week.

M E N U C R E AT E D B Y T H E E X E C U T I V E C H E F,

S T E FA N O F E R R E R O , F R O M P I E M O N T E , I TA LY.

SA

LA

DS S I C I L I A S A L A D

mixed salad, mandarin segments, carrot,

Kalamata olives, cherry tomatoes, red onion,

oregano vinaigrette

1 0

C A E S A R S A L A Dromaine, homemade Caesar dressing, croutons

9

S A L M O Ncucumber, mixed lettuce, fennel, heirloom cherry

tomatoes, Kalamata olives, red onion, red peppers,

stracciatella cheese, lemon basil vinaigrette

1 6

C H I C K E Nspinach, strawberry, avocado, red onion, citrus

balsamic vinaigrette

1 4

S T E A Karugula, mixed lettuce, Parmigiano, heirloom

cherry tomatoes, crispy onions, blue cheese,

mustard dressing

1 7


homemade pesto sauce, fresh basil

1 2

ST

AR

TE

RS M U S S E L S

garlic, white wine, pomodoro sauce, crushed

red pepper, grilled rustic bread

1 6


arrabbiata sauce

1 1

F R I E D C A L A M A R Icrispy calamari, spicy arrabbiata sauce,

garlic aioli

1 3

E G G P L A N T PA R M I G I A N Apomodoro sauce, melted fresh mozzarella

cheese, parmesan cheese, fresh basil

1 1

B U R R ATA C H E E S Earugula, cherry heirloom tomatoes, extra virgin

olive oil, grilled rustic bread

add prosciutto +9

1 3




cilantro, lavender, mint, red bell pepper,

yellow bell pepper, lemon vinaigrette

1 8

Z A N T I A R T I C H O K Epancetta, sun-dried tomatoes, stracciatella

cheese, white wine, olive oil

1 5

O V E N - R O A S T E D C H E E S E M E AT B A L L Sparmesan cheese, pomodoro sauce, basil,

grilled rustic bread

1 2

P I E M O N T E T R U F F L E R U S T I C B R E A DEuropean-style bread, garlic butter, burrata cheese,

truffle, crispy prosciutto, parmesan cheese

9




1 6




1 8




and baby pickles

1 7

M I N E S T R O N E S O U Pmixed vegetables, vegetable stock, fresh

spinach

6

S O U P O F T H E D AY 6

S O U P S

L U N C H 1 1 AA MM – 3 PP MM

C H I M A N G I A B E N EI TA L I A N R O S E M A R Y H A Mrosemary ham, romaine lettuce, red onions,

taleggio cheese, roasted pepper, mustard dressing

1 5


arugula, homemade pesto sauce, basil

1 4

R O A S T B E E Fbalsamic caramelized onion, mixed lettuce,

pickles, mustard dressing, fontina cheese

1 2

TA C C H I N O & M O Z Z A R E L L Aturkey, heirloom tomato, fresh spinach,

fresh mozzarella cheese, oregano, olive oil,

mustard dressing

1 5

P R O S C I U T T O & S T R A C C I AT E L L Afresh stracciatella cheese, arugula, extra

virgin olive oil, prosciutto, parmesan cheese,

heirloom tomatoes

1 7

P I A D I N A

served on homemade bread made from our pizza oven with your choice of side soup, side salad, or salt and vinegar chips

P A N I N I

PIZ

ZA M A R G H E R I TA

tomato sauce, fresh mozzarella cheese,

fresh basil, extra virgin olive oil

1 3

P R O S C I U T T Otomato sauce, fresh mozzarella cheese,

prosciutto, arugula, parmesan cheese

1 7

N E A P O L I TA N P O R Ktomato sauce, fresh mozzarella cheese, sausage,

pepperoni, salami, oregano, basil

1 7

T E S TA R O S S Awhite sauce, mushroom, smoke prosciutto speck,

black pepper, fresh mozzarella cheese, fresh

arugula, crispy pancetta, truffle oil, blue cheese

1 7

Q U AT T R O F O R M A G G Iwhite sauce base, fresh mozzarella cheese,

blue cheese, fontina cheese, burrata cheese,

parmesan cheese

1 5

C A P R I C C I O S Atomato sauce, artichoke, mushroom, ham,

black olives

1 5

T H E S T E FA N O P I Z Z Aburrata cheese, truffle oil, mushroom cream,

smoked prosciutto speck

1 7

C A L Z O N Efresh mozzarella cheese, ham, mushrooms,

basil, parmesan cheese, tomato sauce

1 4

D I AV O L Apomodoro sauce, fresh mozzarella cheese,

extra virgin olive oil, basil, spicy Italian salami,

and peperoncino

1 5

V E G E TA R I A Npomodoro sauce, mushroom, zucchini,

asparagus, roasted red pepper, arugula,

artichoke, oregano, fresh mozzarella cheese

1 4

L A S A G N A B O L O G N E S Eclassic Italian lasagna with bolognese meat sauce

1 7

F R U T T I D I M A R Eblack tagliolini pasta, shrimp, calamari, clams,

mussels, baby scallops, white wine, pomodoro

sauce, red pepper flakes

option to substitute for risotto

2 3

B O L O G N E S Efresh tagliatelle pasta, parmesan cheese,

bolognese meat sauce

1 7

PA P PA R D E L L E A L L’ O S S O B U C Ofresh pappardelle tricolor pasta, saffron,

veal ossobuco sauce

2 4

M E AT B A L Lspaghetti pasta, slow-cooked meatballs,

tomato sauce, basil

1 6

C A R B O N A R Aspaghetti, pancetta, egg, parmesan cheese,

fresh black pepper

1 5

P E N N E A R R A B B I ATApomodoro sauce, garlic, parsley,

red pepper flakes

1 0

G N O C C H I M U S H R O O M Spotato dumplings, mushrooms, white wine,

parsley, crema

1 6

G N O C C H I S O R R E N T I N Apotato dumplings, pomodoro sauce, basil,

fresh mozzarella cheese

1 4

B R A I S E D B E E F R AV I O L Isage butter sauce with parmesan cheese

1 6

TA G L I AT E L L E N E R A N Ofresh tagliatelle pasta, zucchini, parmesan

cheese, basil

1 2

TA G L I AT E L L E A R T I C H O K Efresh tagliatelle pasta, pancetta, white wine, olive

oil, sun-dried tomatoes, stracciatella cheese

1 6

T R U F F L E & C H E E S E R AV I O L Ifontina cheese, taleggio cheese, burrata cheese,

parmesan cheese sauce, truffle oil

1 8

R AV I O L I D E L - P L I Nartichoke, ricotta, cherry heirloom tomatoes,

fresh basil, white wine sauce

1 5

M U S H R O O M R I S O T T Omixed mushrooms, parmesan cheese, sausage

1 7

PA

ST

A

GR

ILL B E E F M E D A L L I O N S (6oz) 1 7

R I B E Y E (14oz) 3 9

C H I C K E N (6oz) 1 4

S A L M O N (6oz) 1 6

served with crispy potatoes and green beans

B E E F S T E A K M E D A L L I O N Sgratin beef steak medallions(6oz), mushroom

sauce, crispy potatoes

1 7

R I B E Y E TA G L I ATAsliced rib eye, spicy mustard sauce, arugula,

cherry heirloom tomatoes, crispy potatoes

3 9

C H I C K E N P I C C ATAchicken breast, white wine lemon butter sauce,

capers, sautéed spinach, sage polenta

1 6

C H I C K E N PA R M I G I A N Alightly breaded chicken breast, spicy arrabbiata

sauce, fresh mozzarella cheese, tagliatelle pasta

with parmesan cheese sauce

1 9

S A L M O N A C Q U A PA Z Z Asalmon (6oz), capers, cherry tomatoes, Kalamata

olives, parsley, white wine, extra virgin olive oil

1 6

S E A F O O D C I O P P I N Oscallops, shrimp, mussels, garlic, white wine,

spicy pomodoro sauce

2 8

B R A N Z I N O & C R A Bbaked branzino fillet filled with crab in lemon

butter sauce, heirloom tomatos, sautéed spinach,

capers, and red bell pepper

2 8

EN

TR

ÉE

S

B R U S S E L S S P R O U T S C R I S P Y P O TATO E S

G R I L L E D A S PA R AG U S S AG E P O L E N TA

Q U I N OA & FA R R O G R E E N B E A N S

S I D E S 5 E A C H

G L U T E N - S E N S I T I V E PA S TA AVA I L A B L E U P O N R E Q U E S T



Z1N

OV

19

Z A N T I C U C I N A . C O M | @ Z A N T I C U C I N A

Bringing together the best of each day.

L’ambiente, la compagnia, and l’ingrediente—the setting, the

company, the ingredients—all essential to the Italian experience.

Simple and unhurried, Zanti honors the Italian tradition

of bringing together the best of each day, from the thoughtfully

chosen ingredients to the families gathered in conversation to share

their stories and their meal. It is a place to feel yourself among

friends and to enjoy the gifts of time and food. If this sounds a little

sentimental, it probably should—this is how Zanti came to be.

Zanti draws its name from one of the restaurant’s founders,

Santiago Pelaez, whose affectionate nature and passion for pleasing

others earned him the nickname “sentimental Santi” from his very

large and teasing family. The joys of exploring food and cooking

and caring for those around him are among his earliest memories.

As he and his brothers grew their family’s hospitality business

over the years, and across several countries, it seemed inevitable to

everyone that Santiago would one day open a restaurant of his own.

That day has happily arrived. Together with his brothers and

acclaimed Italian chef Stefano Ferrero from Piemonte, Italy,

Santiago is delighted to welcome you to Zanti, now open for lunch,

dinner, and drinks each day of the week.

M E N U C R E AT E D B Y T H E E X E C U T I V E C H E F,

S T E FA N O F E R R E R O , F R O M P I E M O N T E , I TA LY.

Graham’s 2012Port Vintage | Portugal

15

Fonseca Bin 27Port Tawny | Portugal

10

Vin Santo FaustinaVin Santo | Italy

16

Carmes De RieussecSauterne | France

11

D E S S E R T W I N E S

E S P R E S S O (regular or decaf) 3

A M E R I C A N O (regular, strong, or decaf) 3

C A P P U C C I N O (regular or decaf) 3

L AT T E (regular or decaf) 3

H O T T E A (herbal, flavored) 3

C A F F É

T R A D I T I O N A L P I E M O N T E T I R A M I S Ú 9

W H I T E C H O C O L AT E C A N N O L Iricotta and white chocolate filling,

dark chocolate, berries

9

VA N I L L A PA N N A C O T TAred berry coulis

8

B O M B O L O N IItalian donut holes on a bed of Nutella cream

and chocolate sauce

9

B R O W N I Evanilla gelato, caramel

1 0

A P P L E C R I S Pvanilla gelato

1 0

D O L C E

A F T E R - D I N N E R D R I N K S

C A R A J I L L OLicor 43, espresso, on the rocks

9

R U M C H ATA M A R T I N IRumchata, Sobieski vodka, Kahlua, espresso

12

C H O C O L AT E M A R T I N IBaileys, Frangelico, Disaronno, chocolate shav-

ings, heavy whipping cream

12

I R I S H C O F F E Eraw sugar, Jameson, Geva coffee, whipped cream

10

L I M O N C E L L O 8

S A M B U C A 10

G R A P PA 12



VA N I L L A 6

C H O C O L AT E 6

C I N N A M O N 6

P I S TA C C H I O 6

G I A N D U I O T T O Nchocolate and hazelnut

6

B E R R I E S 6

C H E R R Y M A S C A R P O N E 6

L E M O N S O R B E T 6

O R A N G E S O R B E T 6

G E L A T O

ACROSS3. Ravioli, 5. Parmesan, 6. Vespa, 9. Gnocchi, 10. Michelangelo,13. Colosseum, 14. Olive, 17. Vesuvius, 18. Lasagna

ANSWERSA. Farfalle, B. Mandala, C. Tortellini, D. Fettucini,E. Stelline, F. Spaghetti, G. Macaroni, H. Penne,I. Orzo, J. Rotelle, K. Gnocchi, L. Ravioli,M. Garganelli, N. Calzonicchi

DOWN1. Tiramisu, 2. Pizza, 3. Rome, 4. Cappuccino, 6. Vino, 7. Galileo,8. Spaghetti, 11. Gondola, 12. Gelato, 15. Italy, 16. Ciao

Thinly Pounded Beef Filet

Chicken Fingers

Pizza ( S E L E C T O N E )

pepperoni | cheese

Macaroni & Cheese

Penne or Spaghetti ( S E L E C T O N E )

pomodoro | alfredo | meatballs | burro fuso

B A M B I N I1 2 A N D U N D E R

7$

AC

RO

SS

D E S I G N Y O U R O W N P A S T A !

W H I C H I S W H I C H ?Using the letters (A-N), match each pasta shapeto its correct name. We gave you a head start!

W O R D S E A R C HTo find the hidden words, search up, down, forward, backward, and diagonal.

P.S. Using the crayons, you can give the pasta color!

Pasta stu�ed with fillingsCheese made in Parma, ItalyItalian brand of motor scooterPasta made from potatoesPainted the ceiling of the Sistine ChapelAmphitheater in the center of RomeFruit that is pressed into a cooking oilActive volcano near NaplesWide, flat pasta with ribbon edges

35691013141718

123467811121516

DO

WN Co�ee-flavored Italian dessert

Baked circle of dough with toppingsCapital city of ItalyHot drink made with espresso and steamed milkItalian word for wineItalian astronomer who observed Saturn’s ringsLong, thin pastaNarrow rowing boat found in Venice, ItalyFrozen Italian dessert made of milk and sugarCountry known for its pastaItalian word for hello and goodbye

C A L Z O N I C C H I

F A R F A L L E

F E T T U C I N I

G A R G A N E L L I

G N O C C H I

M A C A R O N I

M A N D A L A

B

A

F

E

H G

J

I

L

K

MN

D

C

O R Z O

P E N N E

R A V I O L I

R O T E L L E

S P A G H E T T I

S T E L L I N E

T O R T E L L I N I

M

Using the space above, draw and name your very own pasta shape. When drawing, think about how it’s color, shape, size, and texture make it unique.

With a little imagination, we think you can create the next spaghetti!

M Y P A S T A N A M E

A N T I P A S T O

C H E F S

C U C I N A

E S P R E S S O

F A M I LY

F L O R E N C E

I N G R E D I E N T

L I N G U I N I

O V E N

P E N N E

P E S T O

P I S A

R I S O T T O

R I S T O R A N T E

T E R R A Z Z A

T O M A T O

V E N I C E

EEZOANEOVENTST

SSIATPVENICEPF

PERZOSIONTSPAT

RSIZTNESESELNI

EFNASMCPZNFTIO

SLIRATGRNANSCF

SOURPPOEMEOPUA

ORGEISTNITFICM

TENTTUIDAGTSHI

FNITNLEMNRNARL

ICLEAROSIOADGY

GEROGTFNCHEFSN

NFLNIRISOTTOAT

ROIRISTORANTEF

includes beverage, french-fries or steamed broccolini

1 2

3

4

5

6

9

10

11

13

16 17

18

14 15

12

8

7

M O S C O W M U L EStolichnaya vodka, fresh lime juice, ginger beer

9 7

M A N H AT TA NKnob Creek bourbon, sweet vermouth, bitters

12

O L D FA S H I O N E DMaker’s Mark bourbon, orange, Angostura bitters

12

N E G R O N IBombay Sapphire gin, Campari, sweet vermouth

11 9

M O J I T OBacardi Silver rum, fresh lime juice, mint, soda

10 8

C A R A J I L L OLicor 43, espresso, on the rocks

9 7

S P R I T ZAperol, prosecco, orange slice

12 9

10

10

C L A S S I C C O C K T A I L S

B E L L A V I TAStoli Raspberry vodka, limoncello, fresh lemon

juice, Prosecco

11 8

R U M C H ATA M A R T I N IRumchata, Sobieski vodka, Kahlua, espresso

12

Z A N T I F R O Z E N B E L L I N IProsecco, fresh lemon juice, grenadine, peach

schnapps, peach purée, Sobieski vodka

carafe available for 30

8 5

N I T R O B O O Z TStolichnaya Vanilla vodka, Baileys, Geva Nitro

cold brew coffee

9 7

S I G N A T U R E C O C K T A I L S

10

H A P P Y H O U R3 : 0 0 P M – 6 : 3 0 P M

M O N D A Y through S A T U R D A Y

Look for highlighted prices for our happy hour specials.All wines by the glass are $2 less during happy hour.

10

D O U B L E DSauza jalapeño-infused tequila, honey, fresh

lemon juice

12 9

T H E B R A M B L EHendricks gin, fresh lemon juice, Crème de Mûre

11 9

M A R G A R I TA I TA L I A N AHerradurra Reposado, fresh lime juice, Cointreau,

Disaronno amaretto

carafe available for 40

10 8

W E S T G AT E S A N G R I AMondavi CK sweet red wine, Meomi red wine,

simple syrup, E&J Brandy, fresh lime juice,

Triple-Sec

9 7

T H E " G "mango purée, jalapeño-infused tequila, fresh lime

juice, Cointreau

12 9

R O M N E YAperol, tequila, passion fruit purée, Angostura

bitters, ginger beer

12

W H I T E | P I N O T G R I G I O

Bertani ‘Velante’Pinot Grigio | Venezia Giulia, Italy

1 0 3 9

JermannPinot Grigio | Venezia Giulia, Italy

— 4 6

W H I T E | R I E S L I N G

Dr. HermannRiesling | Mosel, Germany

1 1 3 3

TrimbachRiesling | Alsace, France

— 4 7

W H I T E | S A U V I G N O N B L A N C

Manu Sauvignon BlancSauvignon Blanc | Marlborough, New Zealand

1 1 3 9

RombauerSauvignon Blanc | Napa Valley, California

— 5 6

W H I T E | C H A R D O N N AY

Louis Jadot ‘Macon Village’Chardonnay | Burgundy, France

1 0 3 0

AntinoriChardonnay | Umbria, Italy

1 5 5 2

Latour ‘La Chanfleure’Chardonnay | Burgundy, France

— 6 6

SandhiChardonnay | Santa Barbara, California

1 3 4 4

Nickel & Nickel ‘Stiling’Chardonnay | Russian River Valley, California

1 9 7 0

CakebreadChardonnay | Napa Valley, California

— 7 7

FlowersChardonnay | Sonoma, California

— 7 9

Far NienteChardonnay | Napa Valley, California

— 1 1 9

R O S É

Planeta RoséSyrah, Nero d’Avola | Sicilia, Italy

1 0 3 9

MiravalCinsault, Grenache, Syrah | Côtes de Provence, France

— 4 9

V I N O

W H I T E | S PA R K L I N G

Ruggeri Prosecco Valdobbiadene Glera, Sparkling Prosecco | Veneto, Italy

10 39

Contadi Castaldi Franciacorta RoséSparkling Rosé, Pinot Noir | Lombardia, Italy

12 47

Nicolas FeuillatteChardonnay, Pinot Noir Sparkling | Champagne, France

19 70

Vietti Moscato d’AstiMoscato | Piemonte, Italy

10 40

Nino Franco ProseccoGlera, Sparkling Prosecco | Valdobbiadene, Italy

— 46

Louis Roederer BrutChardonnay, Pinot Noir Sparkling | Champagne, France

— 69

Pol Roger BrutChardonnay, Pinot Noir Sparkling | Champagne, France

— 77

Cristal by Louis RoedererChardonnay, Pinot Noir Sparkling | Champagne, France

— 390

G L B T L

G L B T L

G L B T L

G L B T L

G L B T L

G L B T L

DecoyCabernet Sauvignon | Napa Valley, California

1 7 5 6

Robert Craig ‘Affinity’Cabernet Sauvignon | Napa Valley, California

2 2 8 8

CaravanCabernet Sauvignon | Napa Valley, California

— 7 0

JordanCabernet Sauvignon | Alexander Valley, California

— 8 9

Mazzei ‘Philip’Cabernet Sauvignon | Tuscany, Italy

— 8 9

OlmaiaCabernet Sauvignon | Tuscany, Italy

— 9 6

CaymusCabernet Sauvignon | Napa Valley, California

— 1 4 5

Opus OneCabernet Sauvignon | Napa Valley, California

— 4 9 5

Petra ‘Potenti’Cabernet Sauvignon, Super Tuscan | Tuscany, Italy

— 1 3 0

R E D | M A L B E C

KaikenMalbec | Mendoza, Argentina

1 1 3 2

Achaval FerrerMalbec | Mendoza, Argentina

— 6 5

R E D | B L E N D S

Aia Vecchia ‘Lagone’Merlot, Cabernet, Super Tuscan | Tuscany, Italy

1 2 4 7

Terre MoreCabernet Sauvignon, Super Tuscan | Tuscany, Italy

— 4 5

PrisonerRed Blend | California

— 8 7

Flora Springs ‘Trilogy’Cabernet Sauvignon, Merlot | Napa Valley, California

— 1 2 7

TignanelloMerlot, Sangiovese, Super Tuscan | Tuscany, Italy

— 1 9 5

R E D | A M A R O N E

Santi AmaroneCorvina, Molinara, Corvinone | Veneto, Italy

— 7 9

Bertani AmaroneCorvina, Molinara, Corvinone | Veneto, Italy

— 1 8 9

R E D | S A N G I O V E S E

PolizianoSangiovese, Merlot | Tuscany, Italy

1 0 3 9

Spezieri by Col d’OrciaSangiovese | Tuscany, Italy

1 1 4 2

Cecchi Chianti ClassicoSangiovese, Colorino | Tuscany, Italy

1 2 4 7

Felsina Chianti ClassicoSangiovese | Tuscany, Italy

— 5 6

Col d’Orcia Brunello di MontalcinoSangiovese | Tuscany, Italy

— 9 3

Gaja Brunello di MontalcinoSangiovese | Tuscany, Italy

— 1 6 0

R E D | P I N O T N O I R

Lazy CreekPinot Noir | Anderson Valley, California

1 2 4 7

MeiomiPinot Noir | California

1 4 5 6

FlowersPinot Noir | Sonoma, California

1 9 7 0

JermannPinot Noir | Venezia Giulia, Italy

— 5 5

Lemelson ‘Theas Selection’Pinot Noir | Willamette Valley, Oregon

— 6 7

Jeffrey Gevrey ChambertainPinot Noir | Burgundy, France

— 1 4 3

R E D | M E R L O T

OberonMerlot | Napa Valley, California

1 7 5 6

TrefethenMerlot | Napa Valley, California

— 4 6

Nickel & NickelMerlot | Napa Valley, California

— 1 1 3

R E D | C A B E R N E T S A U V I G N O N

MusitaCabernet Sauvignon | Sicilia, Italy

1 0 3 9

JustinCabernet Sauvignon | Paso Robles, California

1 4 5 6

G L

G L

G L

G L

B T L

B T L

B T L

B T L

G L

G L

B T L

B T L

G L B T L

D E S S E R T W I N E S

Graham´s 2012Port Vintage | Portugal

1 5 —

Fonseca Bin 27Port Tawny | Portugal

1 0 —

Vin Santo FaustinaVin Santo | Italy

1 6 —

Carmes De RieussecSauterne | France

1 1 —

S P I R I T I

B R A N D Y/ C O G N A C

Hennessey

Courvoisier VS

E & J VSOP

Courvoisier VSOP

R U M

Malibu Coconut

Bacardi Silver

Captain Morgan

Myer’s

Flor de Cana Gold (4 yr)

Flor de Cana (18 yr)

Ron Zacapa (23 yr)

S C O T C H

Glenfiddich (12)

Glenlivet (12)

Oban (14 yr)

Lagavulin (16)

Johnnie Walker Black

Balvenie (12)

Balvenie (14 yr Cari Cask)

T E Q U I L A

Sauza Silver

Patron Silver

Herradura Silver

Herradura Reposado

Don Julio Silver

Don Julio Anejo

Reserva de la Familia

Extra Anejo

Don Julio 1942

Casa Dragones “Joven”

G I N

Beefeater

Tanqueray

Bombay Dry

Bombay Sapphire

Hendrick’s

V O D K A

Sobieski

Absolut

Stoli Raspberry

Stoli

Stoli Vanilla

Deep Eddy Ruby Red

Deep Eddy Lemon

Tito’s

Ketel One

Grey Goose

W H I S K E Y

Jim Beam

Jack Daniels

Crown Royal

Jameson

Maker’s Mark

Knob Creek

Crown Royal Reserve

Bulleit

Bulleit Rye

Woodford Reserve

Basil Hayden

Gentleman Jack

Whistlepig (10 yr)

Angel’s Envy

Angel’s Envy Rye

Please enjoy responsibly.

D O S E Q U I S L A G E R 6 4

M I C H E L O B U LT R A 5 3

P E R O N I 7 5

S T. A R N O L D S E A S O N A L 6 4

S T. A R N O L D A R T C A R I PA 6 4

B I R R A ( D R A F T )

S A N P E L L E G R I N O 5

A Q U A PA N N A 5

T O P O C H I C O 3

M E X I C A N C O K E 4

N O N - A L C O H O L I C

B I R R A ( B O T T L E )

B L U E M O O N 6 B U D L I G H T 5

C O O R S L I G H T 5 S A M A D A M S 6

M I L L E R L I T E 5 S H I N E R B O C K 6

S T E L L A A R T O I S 7 A N G R Y O R C H A R D 6

C O R O N A E X T R A 6 MO D E LO E S P EC I A L 6

H E I N E K E N 6 G U I N N E S S 8

B I R R A M O R E T T I 8

G L B T L

A P E R I T I V I


arrabbiata sauce

11 7

F R I E D C A L A M A R Icrispy calamari, spicy arrabbiata sauce, lemon aioli

13 9

P I E M O N T E T R U F F L E R U S T I C B R E A DEuropean style bread, garlic butter, burrata cheese,

truffle, prosciutto powder, parmesan cheese

9 5

B R U S C H E T T E• smoked salmon, cilantro cream-cheese, capers,

red onion, lemon

• speck (smoked prosciutto), gorgonzola cheese,

pear, balsamic reduction




and baby pickles

1 7




cilantro, lavender, mint, red bell pepper, yellow

bell pepper, lemon vinaigrette

18

1 5

1 5

24

Z A N T I S P E C I A L

Select a bottle of wine below and pair it with either

a charcuterie board or a pizza from the main menu.

Offer valid only during happy hour.

W H I T E : Feudo ZirtariInzolia, Chardonnay | Terre Siciliane

R E D : Castillo SanninoSangiovese | Tuscany, Italy

8 6

8 6

15

12

12

14

11

TA C C H I N O & M O Z Z A R E L L Aturkey, heirloom tomato, fresh spinach,

fresh mozzarella cheese, oregano, olive oil,

mustard dressing

15

P R O S C I U T T O & S T R A C C I AT E L L Afresh stracciatella cheese, arugula, extra virgin

olive oil, prosciutto, parmesan cheese, cherry

heirloom tomatoes

17

PIA

DIN

A



O V E N - R O A S T E D C H E E S E M E AT B A L L Smelted Parmigiano, spicy arrabbiata sauce,

fresh basil, grilled rustic bread

12 8




18

F R I E D M O Z Z A R E L L Ahand-breaded mozzarella, spicy arrabbiata sauce

9 5




16

C R A B P E A R L Shand-breaded crab, onion, pepper, lemon, parmesan

cheese, lemon aioli, spicy arrabbiata sauce

16

S L O W B R A I S E D B E E Fcaramelized onion, sautéed asparagus, polenta,

cheese stracciatella

18

11

Documents

DINNER AFTER 3 - Zanti Cucina€¦ · Zanti draws its name from one of the restaurant’s founders, Santiago Pelaez, whose affectionate nature and passion for pleasing others earned